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Ogliarola EVOO

Ogliarola EVOO

  • $ 15.50

Ogliarola EVOO

 Gold Metal Winner - Los Angeles International Extra Virgin Olive Oil Competition, 2018

*Crush Date: November 2017


Mild Intensity

Made in the Puglia by CRUDO®, this early harvest small batch Ogliarola displays herbaceous notes of bitter herb, creamy artichoke and green apple. Gold Medal Winner 2018 Los Angeles International Extra Virgin Olive Oil Competition


*Biophenols:  349.4ppm          *FFA: 0.10

*Oleic Acid: 76.7                  *Peroxide: 8.7

*DAGs: 96                             *PPP: <1.0

Organoleptic Taste Panel Assessment:

Fruitiness:  4.5  Bitterness:  2.0   Pungency:   3.0

As measured at the time of crush. Country of origin: ITALY


Recipe: Shaved Asparagus & Grapefruit with Mango Vinaigrette

1 pink grapefruit
¼ c InfuseMe Mango White Balsamic
3-4 Tbs InfuseMe Ogliarola Ultra Premium Extra Virgin Olive Oil
2 Tbs minced shallot (from about 1 medium)
1 lb thick asparagus spears, tough bottoms removed
1 oz shaved Parmesan cheese
1 Tbs finely chopped fresh Italian parsley
¼ c  Almonds, chopped
  Himalayan Pink Salt
Freshly ground black pepper

Zest grapefruit to measure 1 Tbs fresh zest. Combine the grapefruit zest, Mango Balsamic, shallot, and a pinch each of salt and pepper in a small bowl. Set aside.
Using a vegetable peeler, thinly slice asparagus lengthwise into strips and place in a large bowl.
Cut away peel and pith and segment the grapefruit.
Whisk the Ogliarola olive oil into the vinegar mixture in a thin and steady stream. Season to taste with salt and pepper.
Toss shaved asparagus with dressing, half the Parmesan, and the parsley. Adjust salt and pepper to taste. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese shavings, Almonds and grapefruit segments.